A few years ago a Philly girl married a Southern boy she picked up online. Now she cooks a lot. And joined a CSA (Community Supported Agriculture). And bought WAY too much Tupperware, Pampered Chef, Le Crueset, Kitchenaid, Calphalon, and other kitchen toys.
She started canning, just because she could. She likes to experiment in the kitchen. Here are her not-too-profound thoughts.

Sunday, October 5, 2008

101: how to pick a roast chicken

"picking" a chicken just means removing the meat from the bones and tearing or chopping the meat - just what you need for soup, chicken salad or casseroles. While you're at it, separate the larger bones for chicken stock.

This is just an exercise in patience - it doesn't take special tools or skill.

I normally use a plastic bag to catch the refuse - the chicken skin, the small bones, and cartlidge.

The large bones go in the crockpot to make stock. (more on that later this week)